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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOP METHODS TO ASSESS AND IMPROVE POULTRY AND EGG QUALITY

Location: Quality and Safety Assessment Research Unit

Title: Encapsulation of food and feed additives using lipid nanoparticles

Author
item Holser, Ronald

Submitted to: Biotechnology International Symposium Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: July 15, 2011
Publication Date: October 10, 2011
Citation: Holser, R.A. 2011. Encapsulation of food and feed additives using lipid nanoparticles [abstract]. Biotechnology International Symposium Proceedings. 2011 CDROM.

Interpretive Summary: Encapsulation of structurally sensitive compounds within a solid lipid matrix provides a barrier to prooxidant compounds and effectively limits the extent of oxidative degradation. This offers a simple approach to preserve the bioactivity of labile structures. The technology was developed for cosmetic and pharmaceutical products but may be applied to additives used in food and feed formulations. The encapsulation of docosahexaenoic acid (DHA) and a-linolenic acid (ALA) were examined as model compounds that are of current interest in functional foods and feeds. Solid lipid particles were prepared from triglycerides containing saturated and unsaturated fatty acids and evaluated by differential scanning calorimetry. The thermal characteristics of the lipids used to form the particle were related to molecular structure and could be adjusted by selection of the appropriate component fatty acids. Encapsulation by solid lipid particles provides a method to inhibit oxidation and improve shelf life of products formulated with of DHA and ALA.

Technical Abstract: Encapsulation of structurally sensitive compounds within a solid lipid matrix provides a barrier to prooxidant compounds and effectively limits the extent of oxidative degradation. This offers a simple approach to preserve the bioactivity of labile structures. The technology was developed for cosmetic and pharmaceutical products but may be applied to additives used in food and feed formulations. The encapsulation of docosahexaenoic acid (DHA) and a-linolenic acid (ALA) were examined as model compounds that are of current interest in functional foods and feeds. Solid lipid particles were prepared from triglycerides containing saturated and unsaturated fatty acids and evaluated by differential scanning calorimetry. The thermal characteristics of the lipids used to form the particle were related to molecular structure and could be adjusted by selection of the appropriate component fatty acids. Encapsulation by solid lipid particles provides a method to inhibit oxidation and improve shelf life of products formulated with of DHA and ALA.

Last Modified: 10/23/2014
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